Skip links

Header Right

Blackberry White Chocolate Smores

I apologize in advance, honey. But you know I have to tell the story.

I was inspired to make these when blackberry popped into season, and I had an extra bag of marshmallows tucked away after an interesting experience making burnt-marshmallow “shot glasses” for my sister’s birthday. I figured, what could be better than a few smashed blackberries paired with gooey, melty white chocolate on a pillowy, slightly burnt marshmallow, in between two crunchy graham crackers? Nothing, that’s what.

But O and I were having a little petty fight, about probably giving the pup too much peanut butter or something, and so I gathered the ingredients by myself and proceeded to whip up a batch of these little guys. I took a bite and I think moaned like I was in childbirth. Took another bite, another creepy, guttural moan. And again and again. There were only about two or three bites of the smores left when I went into the other room for some reason. Came back out, O still not speaking to me at the moment, but I spied just a little bit of sticky marshmallow stuck to his chin stubble.

“Did you eat my smores?” I asked, a trick question.

“No!” he responded, unaware of his chin-evidence.

“Bahahahahahaha” I responded, and all was well.

These blackberry white chocolate smores are so good that O risked a couple bites, even while he was trying to be strong and hold out on our peanut-butter battle. That says a lot, you guys, because we’re both always right, always.

I even brought over the stuff to make some for some friends this last weekend and uh, actually forgot the marshmallows. Critical part to smores, right? But we ‘made’ them anyway, leaving them open-face like little caviar toasts, just buttered graham crackers layered with melty white chocolate and topped with a couple smashed blackberries, and they loved them. I think they even sort of doubted me when I said they’re way better with that toasted marshmallow… and I take that as a good sign.

You can make these indoors or out, just toast the heck out of that marshmallow and proceed with traditional smore-making if you’re rocking an open flame. I’m including the indoors recipe for one singular smore to keep it simple, so just multiply out as necessary.

2 ripe blackberries, smashed lightly in a bowl with the back of a fork or a muddler

Instructions

Preheat your broiler.

Brush both sides of the graham crackers with melted butter. Place in a single layer on a microwave-safe plate and lay a square of white chocolate on graham cracker (for every two). Microwave about 30-45 seconds, or until the white chocolate is beginning to soften and melt. Don't microwave too long, or parts of your graham cracker will burn!

Transfer the graham cracker with white chocolate on it to a pan and place a marshmallow on top of the white chocolate. Place under broiler and watch carefully--about 90 seconds to 2 minutes. The marshmallow should puff up and begin to brown; don't let over-brown or your graham cracker will suffer! If you prefer your marshmallow a bit more toasted, use a kitchen torch to brown the naked edge.

The trouble with these is that if you DO share them, then you become relegated to the s’mores-making requests, which will become frequent. My hubs has taken to asking if we have any “lying around”, like that’s a thing, with s’mores. So you’re right… with these?

Cheryl, not only are these beautiful, but my goodness, I bet they taste incredible! I am a blackberry fan and they are just comin in up here; I can’t wait to go pickin! This recipe will be on my list. Love the butter on both sides of the grahams and the white chocolate with the blackberries? Perfection! Rob will be like ‘are there anymore of those marshmallow things?’ Yeah, I’d be relegated too! HA!

Thanks Traci! You’re too nice. And yeah, O thinks I make them and have them just lying around. To be fair, I did take these photos at like 9:30 a.m. on a Saturday and kept them under a bowl for several hours, “just in case”. He ate one–not surprised–but they became a bit like smores bread pudding. Which kind of sounds good (actually REALLY sounds good, if you used actual bread) but was actually far from.. good. And preach, on the butter. I think it keeps the graham cracker from being too plain crackery. That’s a word. I’M LOOPY, it’s the weekend, everybody dance!

Oy, thanks for reminding me. Ha! Yeah, leave it to me! And seriously, they’re so good. I think blueberries could be killer in a gourmet smore with perhaps an interesting chocolate? Or perhaps a drizzle of rich balsamic vinegar. Yum!

Your email address will not be published. Required fields are marked *

Comment

Name *

Email *

Website

Rate this recipe:

Primary Sidebar

Hi! I'm Cheryl

Hi! I'm Cheryl Malik, wearer of many aprons, writer and photographer behind 40 Aprons. I've found that the only thing consistent about what I tend to eat is that it's not very consistent! At the very least, I believe life is too short to eat anything less than delicious. Learn More